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Title: Asparagus and Beef with Black Beans
Categories: Oriental
Yield: 4 Servings

1tbSalted preserved black beans
2 Garlic cloves; minced
2slGinger (quarter-sized) minced
1/2lbFlank steak
1smOnion; sliced
1lbAsparagus; cut into 1/2-in thick diagonal pieces
3tbPeanut oil
1/2tsSalt
1tbDark soy sauce
1/2cChicken stock
2tsCornstarch; mixed with
1tbWater
1/2tsSugar
1/2tbOyster sauce
1dsSesame oil
  Hot steamed rice
BEEF MARINADE
1/2tsSugar
1tbRice wine or dry sherry
1/2tbSoy sauce
1tsCornstarch
1/2tsSesame oil

COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the beef marinade. Set aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside. While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch. Toss and stir until asparagus are coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok. Immediately stir until thickened, about 10 seconds. Return the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.

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